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Using a pestle and mortar, pound the saffron and transfer it to a bowl,
Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.
Cut a few slits on both sides of each fish.
Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.
Rub the fish with this mixture over their entire surface.
Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.
Finely chop the herbs and transfer them to a bowl.
Add the dried fenugreek and garlic and mix well.
Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.
Rub it vigorously between both hands then drain it.
Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.
Repeat this process 4 times.
Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice
Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.
Drain and rinse with cold water to stop the cooking.
Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.
Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.
Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.
Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.
Using the handle of a wooden spoon, poke a few holes in the rice.
Mix 2 tablespoons of water with 2 tablespoons of oil.
Pour this mixture of water and oil over the rice and immediately cover the pot.
Place a towel over the pot lid and start cooking over medium heat.
As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.
Allow the rice to steam for 45 minutes over low heat.
Meanwhile, start preparing the fish.
Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).
Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.
Remove the lid from the Dutch oven and place a large dish in its place.
Turn the pot over to gently unmold the rice and the tahdig.
Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.